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#1 assasin

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Posted 16 April 2006 - 05:53 PM

so i use apple,oak and pecan wood but i was wondering has anyone used old wine or wiskey barrels and how did it turn out?

#2 HOG

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Posted 16 April 2006 - 06:32 PM

NOPE. The only smoding I do is Salmon. I use alder.SteveOccasionally a cigar.

#3 bzzrd feedr

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Posted 16 April 2006 - 06:34 PM

I've tried smoking salmon but it won't stay lit. :blink:
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#4 HOG

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Posted 16 April 2006 - 06:41 PM

buzzrd feedr,You'er not rolling it right.PS Like a former president of ours. Don't inhale

#5 Fishwrestler

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Posted 16 April 2006 - 08:35 PM

so i use apple,oak and pecan wood but i was wondering has anyone used old wine or wiskey barrels and how did it turn out?

I have never used barrel wood befoe but have soaked wood chips in wine before and it turned out great. I would not be afraid to give it a tryRobert
Rocklin,Ca

#6 bwana

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Posted 17 April 2006 - 09:18 PM

I've tried smoking salmon but it won't stay lit. :lol:

Whenever I smoke salmon I always get the munchies. . . :)
Never trust anything that bleeds for a week and doesn't die. . .

#7 MojaveJ

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Posted 17 April 2006 - 09:42 PM

Smoking is the only way I can eat salmon or trout. Those two fish are just nasty. Its like eating carp. I can't believe what people pay for this kind of fish. :lol:
If it flies it dies, If it runs its done, Hook'it, snag'it, gig'it, just kill itFire up the grill cause deer huntin ain't catch and releaseI dig hot chicks in camo bikini's with guns in their hands.

#8 bwana

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Posted 17 April 2006 - 09:57 PM

Smoking is the only way I can eat salmon or trout. Those two fish are just nasty. Its like eating carp. I can't believe what people pay for this kind of fish. :lol:

You've obviously never eaten Rocky Mountain Sushi my friend. You haven't lived until you've prepared sashimi in the way back with wild trout you just caught.
Never trust anything that bleeds for a week and doesn't die. . .

#9 Thumper Dunker

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Posted 17 April 2006 - 10:52 PM

And whats wrong with carp :) thier good pets :lol:
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#10 Cranky Farmer

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Posted 18 April 2006 - 08:24 AM

I've said it before, and I will say it again. If you know how to prepare carp it is good eating. As far as trout and salmon being nasty ... what fish DO you like?

#11 MojaveJ

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Posted 18 April 2006 - 06:15 PM

Bass, walleye, catfish, panfish. People out here sh-t themselves when they see you put a 2lb bass on a stringer. I could understand if it was a big breeder but just wait until all they are catching is 1-2lb fish then they'll realize they should have culled the little bastards.
If it flies it dies, If it runs its done, Hook'it, snag'it, gig'it, just kill itFire up the grill cause deer huntin ain't catch and releaseI dig hot chicks in camo bikini's with guns in their hands.

#12 Guest_coyoteslayer_*

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Posted 18 April 2006 - 09:11 PM

I'm not a big Salmon and Trout fan my self. But I do love a good eating Striper uuummmmm good.

#13 Varmintsolutions

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Posted 22 October 2007 - 09:53 PM

I heard of a way thats been around for years to fix carp. It requires cedar planks, you clean the carp and remove as many bones as you can, then strech the filet over the cedar plank and nail it down with tacks. Put salt and lots of red pepper on the meat. Throw it out in the hot sunshine for a day to "cure" it, then bring it in, remove the fish, throw away the carp, and eat the plank!Good stuff maynard...Jack

#14 TonyS

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Posted 08 February 2009 - 02:03 PM

To smoke fish you filet with the skin on. Then in a pot mix about a 1/2 lb of sugar and 1/2 lb of non-iodized salt. Mix in a few quarts of water and try and get all the solids in solution. Then put your fish in and soak overnight (at least). The next day take it out and put it on a rack to dry. You just want the outside not to be wet. Then burn your coals down and take soaked alder chips and put them on the hot coals. Let it smoke a couple of hours. You are not looking for heat but rather let the smoke do the cooking. You may need to light more coals and put those in. On top more soaked chips. I will let 5-8 lbs of fish smoke for about six hours, low and slow.When its done it will be moist and tasty!!! I do this with salmon, tuna, albie, or halibut. WSB is particularly good this way.

#15 5150Marcelo

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Posted 08 February 2009 - 02:56 PM

You guys should post pics of your smoked meats.

#16 John

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Posted 09 February 2009 - 01:10 PM

I gave up SMOKING FISH 20 years ago_ just couldn't keep those fish lit? :smiley-funny-post-sign:

#17 mac

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Posted 09 February 2009 - 03:48 PM

You guys should post pics of your smoked meats.

:smiley-funny-post-sign: :roflmao3[1]: not gonna touch that one...LOL
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